Apple Tarte Tatin Recipe
miso crème anglaise | puff pastry house-made salted caramel ice cream
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Ingredients
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Caramelized Apples
Puff Pastry & Assembly
Miso Crème Anglaise
Optional: Salted Caramel Ice Cream (house-made) - small batch
Method
Caramelized Apples
- 1
Prep apples
Peel, core, and halve the apples. Toss them immediately with the lemon juice to prevent browning.
- 2
Make caramel in pan
In a 24–26 cm ovenproof skillet or tarte Tatin pan, melt the 60 g butter over medium heat. Add the 120 g granulated sugar and 20 g light brown sugar. Cook, stirring occasionally, until the sugar dissolves and turns a deep amber color (about 6–8 minutes). Watch carefully to avoid burning.
- 3
Add apples
Reduce heat to medium-low. Sprinkle 1 tsp sea salt into the caramel. Arrange the apple halves tightly, cut side up (rounded side down) in concentric circles in the caramel, packing them snugly — they will shrink while cooking. Cook for 10–12 minutes, spooning hot caramel over the apples occasionally, until they begin to soften and the caramel is bubbling around them.
Puff Pastry & Assembly
- 4
Prepare pastry
Preheat the oven to 190°C (375°F). Roll the puff pastry into a rough circle slightly larger than the skillet (about 26–28 cm). Chill briefly if it becomes too soft.
- 5
- 6
- 7
Bake
Transfer the skillet to the preheated oven and bake for 25–30 minutes, until the pastry is puffed and golden-brown.
- 8
Invert and rest
Remove skillet from oven and let rest for 5 minutes. Run a knife around the edge to loosen. Place a large heatproof plate over the skillet and, using oven mitts, carefully invert the pan so the tart releases onto the plate (be cautious, hot caramel will drip). If some apples stick, gently lift them back into place.
Miso Crème Anglaise
- 9
Warm dairy
In a medium saucepan, combine 300 ml whole milk and 100 ml heavy cream with 1 tsp vanilla extract. Warm over medium heat until just steaming (do not boil).
- 10
- 11
- 12
Cook custard
Cook the mixture over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (temperature ~82–84°C / 180–184°F). Do not boil or the custard will curdle.
- 13
Finish with miso
Remove from heat. Whisk in 1 tablespoon white miso paste until fully incorporated and smooth. Strain the crème anglaise through a fine mesh sieve into a clean bowl to remove any cooked bits. Chill or serve warm as desired.
Optional: Salted Caramel Ice Cream (small batch)
- 14
Make caramel base
In a heavy-bottomed saucepan, melt 100 g granulated sugar over medium heat without stirring (swirl pan occasionally) until it turns amber. Remove from heat and carefully stir in 40 g unsalted butter until melted. Slowly add 200 ml heavy cream and 100 ml whole milk (mixture will bubble). Return to low heat and stir until smooth.
- 15
- 16
Finish and churn
Remove from heat and stir in 1 tsp sea salt. Chill the custard completely in the refrigerator (4°C) for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions, then freeze until firm.